Lemon Pepper Chicken Sandwich

Coat the chicken thigh thoroughly in the crushed cornflakes.

Place the breaded chicken in an air fryer basket and cook at 375°F (190°C) for 15-20 minutes, flipping halfway, until golden brown and cooked through.

While the chicken cooks, prepare the sauce. In a small skillet over medium heat, melt the butter.

Add the lemon juice, lemon pepper seasoning, soy sauce, and honey to the skillet. Stir to combine and let it simmer for a minute until slightly thickened.

Once the chicken is cooked, transfer it to the skillet and toss to coat completely in the lemon pepper glaze.

Prepare the topping by thinly slicing the cucumber and red onion.

In a container with a lid, combine the sliced cucumber, red onion, chili crisp, and rice vinegar. Secure the lid and shake well to mix.

To assemble, slice the glazed chicken and place it on the bottom half of your sandwich roll.

Top the chicken with a generous amount of the cucumber and onion salad.

Drizzle with mayonnaise and sprinkle with chopped chives.

Place the top of the roll on, slice in half, and serve immediately.